Thai-style pumpkin soup with coriander pesto
Experience the vibrant flavors of Thai-style pumpkin soup paired with a zesty coriander pesto. Made with fresh pumpkin, creamy coconut milk, and a blend of aromatic spices, this heartwarming soup is perfect for any occasion. Quick and easy to prepare, your taste buds will be singing with every spoonful. Ideal for cozy nights and healthy lunches!
- 01 Jun 2025
- Cook time 25 min
- Prep time 25 min
- 6 Servings
- 8 Ingredients
This Thai-style pumpkin soup with coriander pesto is a savory and aromatic dish that merges the rich flavors of Thai cuisine with the warmth of pumpkin soup. It's perfect for cozy nights in and packed with healthy ingredients. Plus, the coriander pesto adds an invigorating freshness that complements the creamy texture of the soup. Let's dive into this flavorful journey!
Ingredients:
Instructions:
- Start by peeling and chopping the pumpkin into medium-sized pieces. Set aside.
- In a large pot, heat some olive oil over medium heat.
- Add the minced garlic and grated ginger to the pot. Sauté for about 2 minutes, until fragrant but not browned.
- Stir in the curry paste and cook for another 1-2 minutes.
- Add the chopped pumpkin to the pot and stir to combine with the garlic, ginger, and curry paste.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-30 minutes, or until the pumpkin is tender. Stir occasionally.
- Once the pumpkin is tender, remove the pot from the heat.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender.
- In a small bowl, mix together the lemon juice and olive oil. This mixture will be drizzled over the soup before serving.
- Ladle the soup into bowls.
- Drizzle a little of the lemon juice and olive oil mixture over each serving.
- Garnish with coriander pesto (recipe not provided) and serve immediately.
Tips:
- Roast the pumpkin beforehand to enhance its natural sweetness and depth of flavor.
- Use fresh ginger root for a more vibrant and authentic taste.
- Adjust the amount of curry paste according to your heat preference.
- Blend the soup in batches to avoid overfilling the blender, and puree it until smooth for the best texture.
- Garnish with a drizzle of coconut milk or a sprinkle of fresh coriander leaves for an extra touch of flavor and presentation.
Your Thai-style pumpkin soup with coriander pesto is now ready to enjoy. This delightful dish pairs well with a side of crusty bread or a fresh salad. Enjoy the layers of flavors and the comfort of a warm soup, enhanced by the zesty coriander pesto. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 3.64g | 2% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.55g | 7% |
| Sugar 8g | 8% |
| Fat | |
| Fat 33g | 37% |
| Saturated 18g | 61% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 690ug | 77% |
| Choline 20mg | 4% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 1.64mg | 10% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 18mg | 21% |
| Vitamin E 1.82mg | 12% |
| Vitamin K 2.39ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.42mg | 47% |
| Iron, Fe 2.61mg | 24% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 770mg | 23% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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